TOMATO, BLACK OLIVE & MIXED HERB
Ripe tomatoes, fresh herbs, sliced olives and tangy capers – this sauce is bursting with real Mediterranean flavours.
Herby Chicken & Tomato Stew
Your family won’t be able to resist this delicious home cooked stew.
There’ll be clean plates all round.
Serves 4
- 2 jars Seriously Good Tomato, Black Olive & Mixed Herb sauce
- 8 chicken thighs with skin on
- Sea salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 6 anchovy fillets in oil
- Few sprigs of thyme, leaves picked
Preheat the oven to 180ºC/Fan 160ºC/Gas 4. Rub the chicken thighs all over with salt and pepper. Heat the olive oil in a large, ovenproof pan and fry the chicken pieces until lightly browned all over. Remove the chicken from the pan and set aside.
Add the garlic to the pan and fry until golden. Add the anchovies and the Seriously Good Tomato, Black Olive & Mixed Herb sauce. Season with a little salt and plenty of black pepper, bearing in mind that the anchovies are quite salty on their own.
Add the fried chicken thighs back into the pan. Bring to the boil, cover with a lid and transfer the pan to the preheated oven. Bake for 1-1½ hours until the chicken thighs are tender. Skim off any of the oil that has risen to the top then scatter over the thyme leaves to serve.
